Common synonyms: Besgano, Barbera e Raspo, Lombardesca, Perricone, Gaietto, Ughetta, Pignatello, Barberone

Parentage of the grape: indigenous to Piedmont, Italy
History of the grape: Barbera is a native to the Piedmont, where it has been growing for centuries, and is now the fourth most planted grape in all of Italy. 7th century Lombard historian, Paul the Deacon, wrote that the Lombard troops defeated the Franks at the Battle of Refrancore after getting them schnoggered on the local wine, which was likely Barbera. The jugs had been scattered all over the field and the Franks willingly drank from them, and lost their coordination. 13th century documents from the Casale Monferrato have details of leasing agreements for vineyards planted with “de bons vitibus barbexinis,” which is Barbera. In 1798 Count Novolune, the deputy director of the agrarian society of Turin, named Barbera as one of the grapes in his list of “Vitis vinifera Montisferratensis,” the grapes surrounding Read more »

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Barbera on Snooth

  • Coppo Barbera d'Asti 2004


    Light and a great bouquet. Lots of flavors to pick up especially in the nose. Read More

    Wine review by basilwino

  • Pertinace Barbera d'Alba 2005


    No written review

    Wine review by cruane

  • Michele Chiarlo 2006


    This wine is so delicious and very hard to find. I first tried this wine at a restaurant in Houston and then again recently at another restaurant, Zio's on Bay Area Blvd. in Clear Lake, Tx. I just can't get over the fact that this wine leaves no after taste... very clean and refreshing sweet taste...I love it! Read More

    Wine review by InspireMe

  • I would just like to know if you have tasted Slovenian (Slovene) wines, what you thought about them.Which you've tasted and any opinions you may have regarding Slovenian (Slovene) wines.You may also ask questions about Slovenian (Slovene) wines and if I know the anwser I'd gladly reply. Read More

    Forum post in the topic wines of Slovenia

  • Greg et al,Can you recommend some producers who make traditional/quality Barbera, Freisa, and Dolcetto?Thanks Read More

    Forum post in the topic Seeking recs for traditional...

  • So a question in one of these threads, or perhaps in a comments thread on one ... an argument coming there!3 - Barbera - Much like Sangiovese, Barbera just fits the foods I tend to eat. Sangiovese, in all its permutations tends to be much more widely available but I do love the Barbera flavor profile.A sentimental favorite, actually two, are t... Read More

    Forum post in the topic What's your favorite grape(s)

  • Hey everyone, I have always thought this blend would have potential, but with very few exceptions, I have never seen this blend pop up. Do you think the grapes are too powerful and wouldn't blend well? The only wine I have seen without completely tearing apart every decent wine holding near me is from Cline. I still don't see it often, and I ... Read More

    Forum post in the topic Zin/Syrah blends?

  • I was messing around on Domaine547, somehow stumbled onto Snooth, and dove right in. Long time beer/cocktail drinker, but wine manages to slip in now and then. Just wanted to say hi to everyone, but instead of the usual "hi I'm new/welcome newbie" thread, I thought any repliers should also toss in their favorite red wine, and maybe a little tidb... Read More

    Forum post in the topic "Hi My Name Is" / Favorite Red

  • Would be interested in hearing from people here about any redwine and fish, crustacean, mollusk, etc. combinations they/you have found to work successfully. Having been initiated at the beginning of my wine tippling into the traditional white-for-fish, red-for-meat school of thought, I've since found that several reds and roses can work just fin... Read More

    Forum post in the topic Seafood and Red Wine

  • Not surprisingly I get asked many questions about wine.  While some fall ... high in acid: Italy’s Barbera and Sangiovese. Both offer a good way to check how tolerant you are of elevated levels of acidity. In fact most Italian wine can be thought of as high acid, in that they do exhibit a leaner, more acidic profile than grapes more commonly a... Read More

    From the article Wine 101 - Down the Road to Collecting

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